Warming Moroccan Turkey Stew
  • 4tsp ras el hanout
  • 1/2tsp ground cinnamon
  • 1/2 tsp sweet paprika
  • 1lb boneless turkey breast, skin on or off
  • 1/4tsp kosher salt
  • 1/4tsp black pepper
  • 2tbsp extra-virgin olive oil
  • 4 medium carrots, scraped and cut into 1/4 inch coins
  • 1 medium sweet onion, peeled and diced
  • 3 garlic cloves, smashed and minced
  • 2tsp peeled and grated gingerroot
  • 2cups low-sodium chicken or turkey broth, gluten and dairy free if desired
  • 2 tbsp low-sodium tomato paste
  • 1 lemon, thinly sliced
  • 1/2 cup pitted green olives
  • 1/4cup seedless golden raisins
  • 2 Ttbsp slivered dried apricots
  • 19oz can chickpeas, rinsed and drained
  • 1/2cup chopped fresh cilantro
  • Sliced almonds, toasted, for garnishOptional
  1. In large shallow bowl, combine ras el hanout, cinnamon, and paprika. Stir to blend. Set aside.
  2. Remove turkey breast skin if you wish. Season breast with salt and pepper. Then dredge in seasoning mixture, making sure breast is well coated under skin (if still intact) and all around. For optimum flavor, cover and refrigerate for 2 hours.
  3. In large Dutch oven, heat oil over medium heat until hot but not smoking. Add turkey breast, skin side down (if still intact), and sear until browned, about 3 to 5 minutes. Turn over and brown the other side. Remove to a dish.
  4. Add carrot coins, onion, garlic, and ginger to Dutch oven and sauté until onion is soft. Add a splash more oil if needed. Add broth and tomato paste and bring to a gentle boil. Return turkey breast to Dutch oven and nestle into stock along with lemon slices, olives, raisins, and apricots. Reduce heat to medium-low. Cover and cook for 30 minutes, or until a meat thermometer inserted into thickest portion of turkey registers 165 F.
  5. Remove turkey breast to cutting board and cover loosely. Let rest for a couple minutes. Add chickpeas to Dutch oven and heat through.
  6. To serve, cut turkey breast diagonally into thick slices. Ladle chickpea stew into serving bowls and place several slices of turkey breast on top. Scatter with cilantro and some toasted almonds (if using). Delicious the same day, although flavors intensify when served the next day. Excellent served with flatbread or ladled over couscous or rice.
Recipe Notes

Per serving: 686 calories; 103 g protein; 15 g total fat (3 g sat. fat); 34 g total carbohydrates (11 g sugars, 8 g fiber); 401 mg sodium